Following are some traditional recipes for a Passover seder, the Jewish meal that recounts the story of the Exodus in the Torah through a book called the Haggadah. Generally, Jews in Israel have one seder, and Jews around the word have 2; the first and second night of Passover. Symbolic foods at Passover would include matzah, which is unleavened bread, charoset, horseradish or other bitter herbs, eggs, parsley, salt water, a roasted lamb bone, and wine. I have put together a menu that highlights the Moroccan or sephardic nourishing traditions of my own ancestors.
Nourishing Traditions Inspired Menu
Sprouted Matzah Recipes
According to the Book of Exodus, when the ancient Hebrews left Egypt, they were too busy fleeing to wait for their bread to rise. So they simply left the yeast out of their recipe and invented matzah. These recipes feature “properly prepared” grains that make the matzah more digestible.
Sprouted Whole Grain Matzah For Passover from Blessed Homestead
Homemade Matzah Bread Recipe from My Little Homestead
Matzah Ball Soup
Matzo Ball Soup Recipe from Joan Nathan
This is often served as a first course. I make homemade chicken broth and use the homemade sprouted matzah recipes to make matzah meal, which is essentially coarsely chopped matzah. I put the sprouted matzah in a food processor and blend it until it’s the consistency of breadcrumbs.
Haroset or Charoset
A sweet, brown mixture representing the mortar and brick used by the Hebrew slaves to build the storehouses or pyramids of Egypt.
I would make sure all the nuts have been “properly prepared” to make them more digestible by soaking and drying. See crispy nut recipes.
Moroccan Haroset for Passover from MarocMama – I would not add any sugar.
Sephardic Charoset Truffles from Tori Avey. Again, I would not add any sugar.
Moroccan Charoset Balls from Joy of Kosher
Horseradish as Bitter Herbs
We eat bitter herbs, or Maror in Hebrew, at the Passover seder in keeping with the biblical commandment “with bitter herbs they shall eat it.” (Exodus 12:8). It is also symbolic of the bitterness of slavery.
How to Prepare Horseradish in 3 Ways by Tori Avey
A roasted hard-boiled egg, symbolizing the festival sacrifice that was offered in the Temple in Jerusalem. Egg also represents spring, birth and rebirth which are all themes at Passover. Some people eat a regular, as opposed to roasted, hard-boiled egg dipped in saltwater as the first course of the meal. I like to serve naturally died pastured eggs at Passover.
See my post on naturally died eggs
Lamb is eaten at Passover, and it is included on the seder plate to represent the sacrificial lamb that was offered in the Temple in Jerusalem, then roasted and eaten as part of the meal on seder night.
Mustard Crusted Lamb from Suzanne Goin. I would use traditionally prepared sourdough breadcrumbs.
Roast Leg of Lamb with Rosemary and Lavender from Melia Marden
Herbed Braised Lamb Shank by Tori Avey
16 Easy Passover Side Dishes from the Joy of Kosher
Flourless Honey-Almond Cake from Eatwell. I recommend crispy almonds to make almond flour as linked to above in the charoset section.
Flourless Almond Honey Cake from Anja’s Food 4 Thought
Honey-Coconut Milk Ice Cream
One of my guests doubled the recipe and many of us found it too sweet — so I would definteily reduce honey. Organic Berries for the ice cream were a lovely addition.
Passover is a time when it is traditional to reflect on the freedom we enjoy. What does freedom mean? How do we achieve personal freedom from our limitations or habits that don’t serve us?
I think this question has therapeutic value for all of us, regardless of religious beliefs.